We were craving a legume-based soup and tried this recipe: https://thishungrykitten.com/2013/03/26/middle-eastern-delight-lentil-and-split-pea-soup/ This was comforting, earthy, and tasty.
Our modifications: first, we don’t have a slow cooker, so we made this on the stovetop. Second, we increased the ground cumin and supplemented with ground coriander. Specifically, after sauteeing the onion, we added 2 tsp cumin and 1/2 tsp coriander to the heated olive oil (allowing the spices to bloom). When the spices became fragrant (about 30 seconds), we added the minced garlic. Third, when we added the rinsed and drained basmati rice, lentils, and split yellow peas, we added 1/2 tsp kosher salt and 1/4 tsp black pepper. For the broth, we used 4 cups unsalted chicken broth and 4 cups Better Than Bouillon chicken broth (note: this recipe can be vegetarian if you use vegetable broth). We brought the soup to a rolling boil, then reduced to low-medium (2 or 3 on our stovetop), covered the pot, and simmered until the legumes were tender (about an hour). After that we added 1/2 cup minced parsley and let simmer for 5 mins. Finally, at the end of cooking, we found the soup slightly viscous. We added 1/2 cup unsalted chicken broth (for a total of 8.5 cups chicken broth), 1/4 tsp Aleppo pepper, and 1 Tbsp lemon juice (about 1/3 of a medium lemon). We served with lemon wedges. (Oct. 2023)
Cooking Adventures 